Double Chocolate Berry Good Cookies from Crave Eat Heal

I’ve been anxiously awaiting the release of Annie Oliverio’s cookbook Crave Eat Heal for about a year now. We’ve never met in person, but Annie has become a friend though the vegan blogging community, and she was kind enough to include one of my recipes in the book. I was also a recipe test for the book last year, so I’ve enjoyed quite a lot of the dishes already. You may have seen some photos of what I was cooking in my What I Ate Wednesday posts last spring, although I was pretty vague about where the recipes came from at the time. I’m glad I can talk about them now!

Crave Eat Heal is designed to satisfy cravings in a healthful way. You know how sometimes you just need something chocolatey, but you don’t want to gorge yourself on junk food? Simply turn to the Chocolate chapter and you’ll find healthy recipes that will satisfy your chocolate needs. The recipes in Crave Eat Heal are organized according to craving type, and just about anything you could possibly have a hankering for is here, including sweets, creamy foods, carbs, and spicy foods.

All of the recipes in Crave Eat Heal are made using whole food ingredients, so you won’t find any processed packaged foods listed in the ingredients, beyond things such as flatbread or pasta. There’s no white sugar, very little oil, and minimal gluten used in the recipes. And of course, the book is vegan, so none of the recipes contain any animal ingredients. The one thing the recipes aren’t lacking is taste. I’ve thoroughly enjoyed everything I’ve made from Crave Eat Heal, and I think you will too. Some of my favorites are the Butter Lettuce Wedges with Sunflower Seed Dressing, Pears and Tempeh Bacon, Tofu Gyros with Tzatziki, Cauliflower, Potato, and Pickle Wraps with Tahini Dressing, and Chopped Vegetable Salad with Ginger-Tahini Dressing. This is the perfect book for anyone wanting to increase their whole foods intake, satisfy their cravings healthfully, or are just interested in trying some really delicious new recipes.

Because chocolate is the food the food I crave the most, I’m sharing one of Crave Eat Heal‘s chocolate recipes with you today. Be sure to check out the two giveaways I have after the recipe.

Double Chocolate Berry Good Cookies

One of my recipe testers told me that both she and her mother thought these cookies had a good “flavor profile.” I interpreted that to mean that they were satisfyingly chocolatey without a lot of guilt. High in fiber, protein, vitamin C, and vitamin A, bright red Goji berries also contain selenium, zinc, iron, and calcium. Beautiful blueberries have fiber, are low in calories, but high in protective antioxidants that block the activity of free radicals which may be a factor in the development of cancer.

AuthorAnnie Oliverio

Ingredients

1Tbsp.flaxseed meal whisked into 3 Tbsp. water

1/4coconut butter

1/4cuppure maple syrup

1very ripe banana

1tsp.vanilla extract

Pinchsea salt

1cupgluten-free oat flour

1/2cupcocoa or cacao powder

1Tbsp.arrowroot powder

1 1/2tsp.stevia powder

1/2tsp.baking powder

1/2tsp.baking soda

1/2tsp.cinnamon

Dash cardamom powder

3/4cupvegan stevia-sweetened semi-sweet chocolate chips

1/4cupdried blueberries

1/4cupdried goji berries

Instructions

Preheat oven to 375-degrees and line 2 baking sheets with silicone mats or parchment paper. In a small bowl, whisk together the flaxseed meal and the water and set aside. Put the blueberries and goji berries in a small bowl and cover with warm water for about 15 minutes to rehydrate. Drain and set aside. In the bowl of a stand mixer, cream together the coconut butter, maple syrup, banana, vanilla extract, salt and flaxseed meal mixture. Process until very smooth. In a medium-sized bowl, whisk together the oat flour, cocoa or cacao powder, arrowroot powder, stevia, baking powder, baking soda, cinnamon, and cardamom. Carefully pour into the bowl with the coconut butter mixture and process at medium-low speed to incorporate the dry ingredients fully into the wet ingredients. Add the chocolate chips, blueberries, and goji berries and pulse to blend into the cookie dough. The dough will be very sticky. Drop dough by the heaped tablespoon onto the prepared baking sheets. Flatten and shape slightly. Bake for 10-12 minutes, switching pans halfway through for even baking. Let cookies cool on the pan for about 10 minutes before removing them and placing them on cooling racks.

Suggestions: Make your own oat flour by pulsing rolled oats in a food processor or mini prep until finely pulverized. For one cup oat flour you’ll need about 1 1/4 cups rolled oats.

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About Me

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

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